Pumpkin Chocolate Chip Bread
It wouldn’t be autumn unless we had some pumpkin related recipes and I am so excited about this one! This Pumpkin chocolate chip bread is soft, chocolatey and very very autumnal. The pumpkin adds a wonderful flavour and texture, making this bread moist and soft.
Ingredients
- 290 g Pumpkin puree from a can
- 75 ml Vegetable oil
- 200 g Sugar white, super-fine
- 195 g Flour all-purpose, white
- 1 teaspoon Baking soda bicarbonate of soda
- ¼ teaspoon Baking powder
- 200 g Chocolate chunks I use a mix of dark and milk
Instructions
- Pre-heat your oven to 180°C/ 356°F. Grease a standard loaf baking tin with some vg butter.
- To a large bowl, add your pumpkin puree. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition.
- Pour your chocolate chunks into the mixture and combine with a spoon.
- Spoon the batter into the greased baking tin. Bake the pumpkin bread for 50 minutes, or until a knife comes out of the middle clean. If a knife comes out of the middle wet, keep the pumpkin bread in the oven for further minutes, until it is completely cooked. This may be due to your oven temperature/ heat spots.
- Leave your pumpkin bread to cool briefly before removing from the baking tin. Then cut it up and enjoy whilst it is still warm or in the days to come (store in an air-tight container at room temp). I served mine with some biscoff spread, biscuit crumb and pecans- it was dreamy! Enjoy :)
Tried this recipe?Let us know how it was!